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Monday, September 30, 2024

Meal No. 3711: Chicken Fajita Quesadillas

It was another fine night for three of us when Amy was back for another wonderful Wednesday, which coincided with National Quesadilla Day, and so my menu was set for me! With loose guidance on cooking up some fajita-style chicken, and old guidance about quesadillas for a crowd, it was a humble offering at dinnertime. A gracious dollop of lime crema, a nudge of store-bought salsa, and napkins in abundance: we had our fill of all that chicken-y cheesy goodness.


Preparation and cooking based on "Quesadillas for a Crowd," by Morgan Bolling. In Cook's Country, August/September 2015, p. 18.

Chicken prepared with guidance from "Chicken Fajitas," from Nagi Maehashi of RecipeTinEats.com. [Published 16 July 2018 / Updated 01 August 2024]

"Easy Lime Crema," from Lisa Bryan of DownShiftology.com. [Published 22 April 2020]

Sunday, September 29, 2024

Meal No. 3710: Pappardelle with Bolognese Sauce

Last Tuesday saw the marvelous return of an out-of-town house favorite: Bradley. As mentioned in relation to his other recent visit, he's much closer now, thanks to the wise hiring decision of Appalachian State University. It will be a high priority to try to be at the ready whenever he says he's got time to run down here from Boone. For our dinner, I'd prepped a few days before a hearty bolognese sauce, and then tucked it away to set up for a day or so. Leading up to dinnertime, I boiled the pappardelle to serve as the wide-noodled receivers of that meaty goodness. A mess of salad went along with the main feature, with a choice of homemade Thousand Island or honey mustard dressings.

With high hopes and great anticipation, I chose a new recipe trial for dessert: Boston Cream Pie. It was a multi-day affair to put it together, beginning with pastry cream that I whipped up and stowed in the fridge on Sunday. On Monday night, I made the cake layers, giving them time to cool before letting them join the pastry cream for an overnight chill. Tuesday morning I assembled the cake and put it back in the fridge. Later that morning, I made the ganache for the topping, applied it, and once more put it away to fully chill before serving that night after dinner.

This version was a disappointment, which may have in part been the fault of my lesser kitchen equipment. The sweet cake layers were tasty but had gone a bit dry, becoming battle-pitched in resisting the slicing and serving function required to present it to the diners. I'll give kudos to the pastry cream and ganache, though: I was sold on 'em both.

And why this dessert? Well, the latest D&D dice roll to force more variety in kitchen endeavors dictated an April 2011 issue of either Cooking Light or Quick Cooking magazines...but I only have issues of those from around 2003. My rule is to go either to my top-tier and fullest sets—Cook’s Illustrated or Cook’s Country—for any dice roll misfires like this, and CI won out. Hence, this choice of Boston Cream Pie.


"Homemade Bolognese Sauce," from Holly Nilsson of SpendwithPennies.com. [Published 17 January 2023]

"Thousand Island Dressing," which was based on a version from Graybert on GeniusKitchen.com.

“Boston Cream Pie,” by Andrea Geary. In Cook’s Illustrated, Number 109 [March & April 2011], p. 14-15.

Saturday, September 28, 2024

Meal No. 3709: Vegetable Plate

Humble vittles served their purpose last Sunday night, once more as a means to employ vegetables before they expired. With a full roasting after seasoning, appropriate to their respective oven tenures, the plate was graced with piles of excellent broccoli florets, whole green beans, and cubed red potatoes. After clean-up, that first full day of fall was ideal for an invigorating evening walk, clocking in at 4 miles.

Let me also share with you the pups being pretty adorable with one another that morning. They really have bonded together supremely well.

Friday, September 27, 2024

National Butterscotch Pudding Day

Just over a week ago, it was National Butterscotch Pudding Day, and I celebrated by making it and then tucking it away in the fridge to properly set up. A couple of days later, on Saturday, I chilled a bowl and beaters so that I could make a slightly-sweetened stiff batch of homemade whipped cream. With a mason jar still holding some butterscotch sauce, as a final topper, you can see that this was quite the serving of butterscotch pudding. Creamy but with imperfections, balanced out with the whipped cream, boosted with that butterscotch sauce, this was a heavy load to assume but sometimes you gotta step up.

After all that sugary goodness, I ought to have gotten in a good walk that evening. But the final few hours of summer brought about a surprise storm concentrated right in a teeny-tiny burst on top of Winston-Salem (the blue marker on the map). You can hardly see it but we had quite the very localized downpour. So I stayed in and went to bed early!


"Luxe Butterscotch Pudding," from Deb Perelman of SmittenKitchen.com. [Published 02 March 2018]

Thursday, September 26, 2024

Meal No. 3708: National Pepperoni Pizza Day

With a ball of homemade pizza dough tucked away into the freezer, it simplified my hopes of properly acknowledging National Pepperoni Pizza Day, which occurred last Friday. To this diminutive crust (that I found hard to work with) I added a simple thrown-together-but-still-delicious tomato sauce, grated parmesan, shredded sharp cheddar, fresh pepperoni with a l'il kick to 'em, and then topped it all with ample mozzarella cheese. A side salad of power greens and homemade Caesar dressing rounded out the platters in good fashion.

Wednesday, September 25, 2024

Meal No. 3707: Linton Hopkins's Bucatini Carbonara

Last Thursday was one of those last-minute menu decision moments, where I considered what I had on hand and what I hadn't made in a while. That brought to mind the rather glorious but simple bucatini carbonara that we've enjoyed here over the last dozen years. As sometimes I must, I let bacon stand-in for the diced pancetta, and frankly I prefer it; as for the sauce, it really outdid itself in richness and flavor. The single bowl was a bit much in the end, and I tried to go far enough on my evening walk to serve the requisite penance...but the indulgence proved greater than my will to atone.


"Bucatini Carbonara," by Linton Hopkins. In Food & Wine, July 2009.

Tuesday, September 24, 2024

Meal No. 3706: National Cheeseburger Day!

I realize it's been burger busy around here, and this concentration of several instances (smashburgers, in particular) within a few days of one another was unintentional. But how could I overlook the call to celebrate National Cheeseburger Day last Wednesday? With dear friend Amy over for dinner again, and a short time frame thanks to other obligations of the day, it actually worked out rather nicely. Mixing up the seasoned meat and filling, putting together a batch of special burger sauce, firing up the grill, and cheesing up the cooked burgers brought about a simple satisfying dinner. And clean-up was a breeze!

We also got to tackle a tasty dessert: vanilla bean pudding cake. I'm not sure how I ended up with such a thick cake layer once it was all done, and I do wish we'd gotten a grander puddle of pudding underneath...but it was still too good to not sneak in extra bites from the little remaining in the pan after dessert was served.


Adapted from "Juicy Burgers," originally from Pillsbury Classic Cookbooks recipe magazine, July 2003, p. 52-53. After Pillsbury was purchased in 2001 by General Mills, home of Betty Crocker (founded in 1921, mind you!), it basically ceased to exist as a company and lives on just as a brand. I guess that's why a Pillsbury cookbook recipe from 2003 is now only found on the Betty Crocker website.

Quickly-whipped-up burger sauce was this recipe mostly from memory: "Thousand Island Dressing," which was based on a version from Graybert on GeniusKitchen.com.

"Vanilla Bean Pudding Cakes," from Susan Reid. Published by King Arthur Baking. Recipe printed July 2017.

Monday, September 23, 2024

Meal No. 3705: Chicken Bacon Ranch Pizza

Once I'd prepped some no-knead skillet pan pizza dough, I set it aside for a cold ferment in the upstairs beer cooler. When I was ready to actually make the pizzas last Monday night, I thought the small portion of leftover chicken tenders might find a way into it, and I decided that should be an adventurous pursuit. After working up an invented ranch-styled béchamel, the rest of the story wrote itself: chicken, bacon, and cheddar cheese on that surprising ranch sauce. Near the end of cooking, a scattering of shredded mozzarella was the finishing touch. It's a heavy slice once the pies are cut, and all it took was two to feel sufficiently full.

A whole cheese pizza was baked alongside and it was turned into leftovers for the house and an offering for some neighbors.

Perhaps a better choice that evening would have been soup or chili, because the third week of September started chilly and drenched, as we underwent the outer drear of a loose and disorganized tropical system that inundated the North Carolina coast. By Monday evening, Carolina Beach had received 18 inches of rain.

We had an enduring drizzle of mixed intensity, plus all those weird whips of wind gusts that highlight the chaos of this unsettled atmospheric anomaly.

These are days where doggies are a greater management challenge, and yet I know how adorable and cooperative and compliant they are with the wiping and toweling that must occur after each time out.

The persistent drizzle turned heavier at times while the house slept, so Tuesday morning brought the revelation of a new leak spot where it had never been before on the second floor: right over the club chair in the front corner. It got soaked from the hours of slow dripping.

So out went the towels and pans for the continuing rain plague all day Tuesday.


Pizza Crust based on "Fool-Proof Pan Pizza," by J. Kenji López-Alt, culinary consultant for SeriousEats.com. [Updated 30 March 2023]

Sauce loosely based on "Homemade NY-Style Pizza Sauce," by J. Kenji López-Alt, culinary consultant for SeriousEats.com. [Updated 17 February 2023]

Sunday, September 22, 2024

Meals No. 3703 & 3704: Smashburgers!

Saturday a week ago was just the right time to try again this new fascination of smashburgers. I took an extra step this time, adding caramelized balsamic red onion, in abundance. I've still got to do a lot more practicing on the technique but the end result revealed no issues or diminishment: these were so very scrumptious. I'm liking this smashburger trend.

The Sunday evening meal followed the same script, given that I had already loosely rolled the balls of ground beef, I still had two brioche burger buns, I still had just the right amount of homemade burger sauce...and I still had a hankering for these delicious smashburgers. I didn't futz around with onions this time; it was straight up thin slabs of crusty meat, still plenty of American cheese, enough goo and grease to make you feel like you're in a diner with a bad health inspection rating, and a fully-exhausted napkin beside me.


"Simple Smashburgers," from the Roediger House. [Published 04 September 2024] I make no claim that these are the right steps for you, but as long as I've recorded them for myself, I thought I'd make a recipe sheet available should anyone like it.

Saturday, September 21, 2024

Meal No. 3702: Sheet Pan Beef Nachos

It's always a delightful time when the dinner table is filled with dear friends, and the cast of regular characters was on hand back on Friday the 13th as I rolled over into another year on this earth. It was a busy day from start to finish, which meant the supper could not be a grand affair. Instead, I think we were all comfortable with a couple of sheet pan beef nachos trays, along with a near-perfect lime crema. We all seem to dig that meal, and it's a bonus that it can be put together in short order.

While the pursuit of seconds seemed a universal condition for the six of us, we still found our way back to the kitchen later to partake of a house favorite dessert: Atlantic Beach pie. It's one of those temptations where the left brain knows the slice size is wisely proportioned but the right brain thinks it's not been drawn nearly large nor lifelike enough.

Pardon this personal rumination, that the occasion seemed to dredge up, but I'll try to keep it brief. To wit: I don’t know if the fact that my mother was a math and PE teacher, and my dad briefly a science teacher before taking his first principalship, is what explains the orderliness, precision, and symmetry of the birth order of my siblings and me. The girls are 12 years apart; the boys are 12 years apart; two years after the first girl came the first boy; two years after the second girl came the second boy. I am that last child.

Whereas the older pair were both born in November, my nearer-aged sister was born in May and I didn’t come along until September. I remember my mother saying my father’s first heart attack, around age 41 or 42, threw off the “plans” for the last child. I was supposed to be a May baby.

The second massive heart attack that killed my father occurred when he was 58, and on this latest birthday I rolled over to 59. I’m obsessive about order but this was a matter of symmetry that was happily unrealized.


Sheet Pan Nachos seriously modified from "Loaded Sweet Pork Sheet Pan Nachos," from Elyse of Six Sisters Stuff. [Published 14 March 2018]

Taco-Style meat depended partly on "Crispy Beef Tacos," by Hilah Johnson. From HilahCooking.com.

"Homemade Chili and Taco Seasoning," from Jamie Lothridge of MyBakingAddiction.com. [Published 03 February 2011]

"Easy Lime Crema," from Lisa Bryan of DownShiftology.com. [Published 22 April 2020]

"One Phenomenal Pie: Atlantic Beach Pie," from Chef Bill Smith. Published in Our State Magazine, May 2014. Also featured in "Found Recipes" on All Things Considered from National Public Radio, broadcast April 13, 2013. First made in the RoHo: July 2014.

Friday, September 20, 2024

A More Stellar Cellar

I'm not really sure what inspired my industriousness, but I spent a couple of days the first week of September on a project that was not even on my list: cleaning up the cellar's larger side (where the mechanical equipment is) and getting a handle on organizing all that stuff. That also meant getting rid of trash, donating a few items to the Rescue Mission, and taking chemicals and old fertilizer to the environmental recycling center. Above is the much improved view looking from the stairs; below is the same space as seen from the far (south) side, where the bay foundation under the master bedroom is.

I confess to being quite pleased with myself. This was larger and yet easier than I might have thought so I'm glad I just did it without really thinking about it. Some previous posts have included random cellar shots, mostly when it has flooded, such as this one from November of 2020. And you can get a little sense of the mess from this post about replacing all the fluorescent fixtures, from July 2020. But perhaps the best "before" shot is this one, reposted here but taken at the end of January this year:

This leads me into a deeper story within this clean-up-and-organize endeavor. It's possible I've never owned up via the blog to my obsession with candles. Those who've visited the house know they are scattered about the downstairs, and two or three are likely to be aflame when there's company coming. I'm a sucker for the big sales by the bigger players like Bath & Body Works or DW Candles. (Until they became too cheap to burn properly, I also depended on Colonial Candles.)

When I first came to Winston-Salem to teach at Wake Forest University, I had colleagues who made a regular Saturday morning pilgrimage to the once-a-month Candle Sale at the Blythe Home Scents warehouse up in Elkin, NC. They invited me to tag along and then I became an even more avid solo attender for however many years they continued with those sales. Cash only, and I'd shell out several C-notes each time I went. You couldn't beat the prices and you couldn't find more appealing scents that were right up my alley. While I've burned through almost all of those $8 22-ounce oval candles in the intervening years, I do still have an enormous stash of votives and tea lights in those most cherished scents (Moroccan Spice! Cardamom! Vanilla Latte! Vanilla Brandy!). Plus there are pillars that might have been two bucks each, and quite a few tapers that I may never actually put to use because I just never do.

The cleaned-up cellar space now has them tucked away on their own stand-alone shelves. Bowed under the sheer weight, but all there together.

And I also consolidated all the other candles (mostly Bath & Body Works) onto a neighboring and larger shelf. Treasure chest, or fire hazard: I'll let you decide.

As long as the mood is a confessional one, I should also reveal the final stash scene: inside the sideboard at the front door. Amongst other things is actually quite a trove of the specialty-style candles I get from DW Home. The inability to harness this compulsion might lead some folks to conclude that I'm dimwicked.

Thursday, September 19, 2024

Meal No. 3700: Murgh Makhani

On the somber day of September 11th last week, the household was graced with a gorgeous soul for dinner who brings with her always both light and joy. Amy has been central to Roediger House life for over 15 years, and here as summer wraps up, she's joining us for several Wednesday nights while her husband is tied up with some work-related endeavors. That night, the dinner menu included murgh makhani, also known as "butter chicken," which brings a fullness of flavor and a touch of heat. I also roasted some cumin-coriander cauliflower, as it seemed a complimentary side, and of course there was plenty of basmati rice for that grandly-spiced tomato-garlic-ginger sauce that adorns it all.

The latest rolling of the Dungeons & Dragons recipe-selection dice brought me to the March 2016 issue of Food & Wine, and the recipe I decided to try was lemon-blueberry yogurt loaf cake, with a zingy-zangy tingly-tangy lemon glaze. That was our evening finisher before Amy departed; we rather liked it! Also: I wish I'd made the glaze thicker, because I ended up with a bit of a mess.

In the spirit of noting how great it's been to have Amy as a friend this last decade and a half, I dug back into the photo archives. I think this is my earliest picture of her, from a movie night gathering on 28 June 2009:


"Finger Lickin' Butter Chicken (Murgh Makhani)," by Marzia Aziz of Little Spice Jar.

Cauliflower adapted from "Roasted Cauliflower," from Cuisine at Home, Issue 85 (February 2011), p. 15.

"Lemon-Blueberry Yogurt Loaf Cake," from Justin Chapple in Food & Wine, March 2016, p. 108.

Wednesday, September 18, 2024

The New Handcrafted Entertainment Center

Ever since the attic was rehabbed into a third floor man cave and entertainment space, I’ve known that a necessary next step was getting an entertainment center for the main area where the television and speakers and supporting electronics are.

Thanks to the amazing craftsmanship and careful design considerations of my college suitemate Ronnie, who’s a damned fine carpenter and electrician, that dream is a very delightful reality.

With a floating set of shelves up top, and a sturdy wide bottom cabinet and shelves, it more than manages and accommodates all the necessary stuff that’s central to modern streaming life enjoyed also by people of a certain age...who still might watch DVDs or Blu-Rays or even old VHS tapes.

And while I won’t say it was a cakewalk, getting these two huge pieces in through the front doors and making the difficult turns of two flights of stairs was much easier than I’d feared!

Up top are places for the Sonos units and the WiFi router and the constellation projector, plus more space for media storage; down below is extra space for batteries and remotes, tucked away and out of sight in the handy drawers at the bottom. Ronnie made the shelves adjustable and we tried to leave plenty of room given that future TVs are likely to be even more ridiculous in size.

He’s been working on it in his shop since late winter, using some designs I worked up in a quiet spell during the summer of 2022. Time continues to get away from me: seven years' delay to even get around to coming up with some drawings to share with a carpenter; a couple of false starts with yet another for-hire carpenter who took the job and then never showed for it; and finally turning to my faithful friend Ronnie.

Ronnie's skill and his can-do spirit, plus remarkable patience and fortitude in helping achieve even the smallest “dream” elements of this set-up, means there is a gorgeous addition that’s incredibly functional and also rather a lovely sight to behold.

Above and below are those initial diagrams I put together.

Bringing in the two big sections, getting them mounted and secured, adding the drawer and cabinet hardware that matches what’s in Ray’s the Bar, cutting the wire and cable passthroughs, and turning around a couple of the outlets all took place on Friday, September 6th. Then Ronnie came back that Sunday and got all the upper portion’s cord and cable access completed and finished the trim work such as tying in the baseboards and running the shoe molding around. I am so thrilled with the final product and how perfectly Ronnie put it all together and completely honored my hopes for how to make it “work” and also be well-matched to the rest of that grand and gracious expanse of space. And here's a peek inside the mechanical room behind the entertainment center, where all the wires come through:

This has loomed for a decade as a necessary next step in creating just the right set-up in this room where so much time is spent. With all that equipment, and more wires and cables than I can keep straight, for so long sitting on or near a retired squat office table gifted to me by a colleague when I was on faculty at Wake Forest...it’s been hard to keep organized or clean—especially in a dusty old house with two dogs who manage to shed a fair amount. This is how it was all set up before the arrival of Ronnie’s elegant creation (and I'm embarrassed to look at it):